Humble rustic food wins my heart any day. I love something whole and hearty. I like the table full of good food with family and friends gather around it. When I make cornbread, I think of such occasion— the cozy evening when everybody is in good mood and hot food make them hang around a little longer. I would have beef and gravy on the table and cornbread on the side.
I usually don’t mind cooking with plain white flour, but I ran out of it today, which somehow turned out to be a good thing because I discovered that making cornbread with multigrain flour mixture actually gives a very beautiful result.
I made the little muffins out of this healthy cornbread batter. They are soft, buttery and airy— perfect to be dunked into the delicious gravy I will make tonight.
Healthy Multigrain Cornbread Muffins
1 cup yellow cornmeal
1/2 cup Pillsbury’s Multigrain flour mix
2 large eggs
1 cup milk
1 tbsp vinegar
¼ cup melted butter
1 tsp salt
2 tsp baking powder
Preheat the oven to 220 degree C.
In a large bowl, sift together yellow cornmeal, multigrain flour mix and baking powder.
Add vinegar into the milk and keep aside for 10 minutes.
In the bowl of flour mixture, add eggs, melted butter, salt, and mix-vinegar mixture. Whisk until combine. Keep aside for 15 minutes.
Grease the muffin pan with some butter. Fill the muffin pan with the batter just about 2/3 of the cups. Bake in the preheated oven at 220 degree C for 15 minutes.
When the cornbread muffins are cooked, let them cool down a bit and remove from the pan. Serve hot!
Tes (tweet to me at @Testerfly)